<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0864-0300</journal-id>
<journal-title><![CDATA[Revista Cubana de Investigaciones Biomédicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cubana Invest Bioméd]]></abbrev-journal-title>
<issn>0864-0300</issn>
<publisher>
<publisher-name><![CDATA[ECIMED]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0864-03002021000200004</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Nivel de ansiedad según el tipo de desayuno en escolares durante el estado de alarma por la COVID-19 en España]]></article-title>
<article-title xml:lang="en"><![CDATA[Anxiety level and breakfast type in schoolchildren during the COVID-19 state of alarm in Spain]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carrillo-López]]></surname>
<given-names><![CDATA[Pedro José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosa Guillamón]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Cantó]]></surname>
<given-names><![CDATA[Eliseo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Consejería de Educación  ]]></institution>
<addr-line><![CDATA[Gobierno de Canarias ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Murcia Facultad de Educación Departamento de Educación Física]]></institution>
<addr-line><![CDATA[Murcia ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>40</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0864-03002021000200004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0864-03002021000200004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0864-03002021000200004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  El desayuno suscita un considerable interés científico como posible parámetro relacionado con el estilo de vida.  Objetivo:  Analizar los niveles de ansiedad según el tipo de desayuno en escolares de Educación Primaria durante el estado de alarma decretado en España a causa de la COVID-19.  Métodos:  Estudio transversal compuesto por 116 escolares de la Isla de Fuerteventura. Se valoró la ansiedad a través del cuestionario Spence Children Anxiety Scale (SCAS). Los ítems referidos al desayuno fueron extraídos del test de Adhesión a la Dieta Mediterránea KIDMED. Las pruebas estadísticas utilizadas fueron el análisis de varianza simple (one way ANOVA) y la prueba de regresión logística multivariante.  Resultados:  La ingesta de un cereal se asocia con una menor probabilidad de desarrollar ataques de pánico y agorafobia (OR = 1,14, p &lt; 0,01), fobia social (OR = 0,71, p &lt; 0,05), trastorno obsesivo-compulsivo (OR = 1,22, p &lt; 0,05) e índice ansiedad global (OR = 1,05, p &lt; 0,05). Asimismo, no desayunar bollería habitualmente se asoció con una menor probabilidad de desarrollar un trastorno obsesivo-compulsivo (OR = 1,13; p &lt; 0,05).  Conclusiones:  Una calidad del desayuno óptima, como consumir cereales saludables y no consumir bollería industrial, se asocia con menores niveles de ansiedad en escolares de Educación Primaria durante el estado de alarma decretado en España a causa de la COVID-19.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  Breakfast arouses considerable scientific interest as a potential lifestyle parameter.  Objective:  Analyze the relationship between anxiety levels and breakfast type in schoolchildren.  Methods:  A cross-sectional study was conducted of 116 schoolchildren from the Isle of Fuerteventura. Anxiety was evaluated with the Spence Children Anxiety Scale (SCAS) questionnaire. Items about breakfast were taken from the KIDMED Test of Adherence to the Mediterranean Diet. Statistical processing was based on one way ANOVA and the multivariate logistic regression test.  Results:  Intake of a cereal is associated to a lesser probability of developing agoraphobia and panic attacks (OR = 1.14, p &lt; 0.01), social phobia (OR = 0.71, p &lt; 0.05), obsessive-compulsive disorder (OR = 1.22, p &lt; 0.05) and overall anxiety index (OR = 1.05, p &lt; 0.05). On the other hand, not having pastry for breakfast habitually was associated to a lesser probability of developing obsessive-compulsive disorder (OR = 1.13; p &lt; 0.05).  Conclusions:  Optimum breakfast quality, such as eating healthy cereals and not eating industrial pastries, is associated to lower levels of anxiety in schoolchildren during the state of alarm decreed in Spain due to the COVID-19 pandemic.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[salud]]></kwd>
<kwd lng="es"><![CDATA[nutrición]]></kwd>
<kwd lng="es"><![CDATA[ansiedad]]></kwd>
<kwd lng="es"><![CDATA[infancia]]></kwd>
<kwd lng="en"><![CDATA[health]]></kwd>
<kwd lng="en"><![CDATA[nutrition]]></kwd>
<kwd lng="en"><![CDATA[anxiety]]></kwd>
<kwd lng="en"><![CDATA[childhood]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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